Berry and Tarragon Pavlova

By LRay

Recipes & Menus | recipes

Berry and Tarragon Pavlova
"I like unsweetened whipped cream on top," van Boven says, "because the fruit is sweet enough on its own."

8 servings

Recipe by Yvette van Boven

Photograph by Oof Verschuren

June 2013

Ingredients

• 3 large egg whites
• 1/2 teaspoon cornstarch
• 1/8 teaspoon cream of tartar
• 1/2 cup plus 1/3 cup sugar
• 1 teaspoon fennel seeds, lightly crushed
• 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
• 6 ounces fresh raspberries (about 2 cups)
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 3/4 cup chilled heavy cream
• 3/4 cup mascarpone
• 2 tablespoons fresh tarragon leaves

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 200°. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a large bowl until frothy. Gradually beat in 1/2 cup sugar, 1 table-spoonful at a time, until stiff peaks form. Beat in fennel seeds.

Spread out meringue on a parchment-lined baking sheet into an 8-inch round about 3/4 inch thick in the center and 1 1/2 inches thick at the edges, creating a well for the filling.

Bake meringue until firm to the touch, about 3 hours. Turn off oven and let meringue cool in oven, about 2 hours.

About 30 minutes before serving, toss strawberries, raspberries, lemon zest and juice, and remaining 1/3 cup sugar in a large bowl; let stand to let fruit release juices.

Meanwhile, using an electric mixer, beat cream until soft peaks form. Beat in mascarpone just to blend.

Carefully transfer meringue to a serving platter. Fill with whipped cream mixture. Top with berry mixture and tarragon.

DO AHEAD: Meringue can be made 1 day ahead. Store airtight in a cool, dry place.